Sage and Onion Stuffing

Chop four large onions, and a dozen sage-leaves, separately; parboil these together for two minutes; drain them upon a sieve, and afterwards put them in a stewpan with about six ounces of bread-crumbs, two ounces of butter, pepper and salt, and set the stuffing to simmer very gently over a slow fire for about twenty minutes, stirring it occasionally; and when the onions are nearly done, use this seasoning for stuffing geese, ducks, or pork.

Note.—The foregoing stuffing may also be easily converted into sage-and-onion gravy, by adding to it a little brown gravy, or water; in the latter case, a little Harvey or Oude sauce would be an improvement.